White spots in fermented kimchi? Should I throw it away?

White spots in fermented kimchi? Should I throw it away?

I’m not sure what this could be in the kimchi.

It is definitely not garlic as I blended this up into a paste with the fish sauce.

When I first made this, I left it out overnight and put it in the fridge in the morning. It has been a few months since this, and it mainly stays in the back of the fridge. We always use clean chopsticks so I don’t know what could have caused this. Any ideas?

submitted by /u/sceneryv
[link] [comments]

Latest News from Korea

Latest Entertainment from Korea

Learn People & History of Korea